August 08, 2016
Dinner, Lamb/Mutton, Vegetables,
Onions, Potatoes , Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Oven Roast, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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Preheat oven to 160C (140C fan forced).
Dry lamb and season with salt.
Heat a large heavy ovenproof pot over medium-high heat and add oil and when oil is hot add lamb and cook, turning as needed, for 8 to 10 minutes or until brown all over and then transfer to a plate.
Poor off all but 1 teaspoon of fat from the pot and reduce heat to medium and add onion and saute for 5 minutes or until golden and then stir in garlic and cook for 1 minute.
Stir in stock and vinegar and bring to a simmer and add lamb, cover pot with lid slightly ajar and transfer to oven and cook for 1 1/2 hours.
Remove pot from oven and turn lamb over and return to the oven with slightly ajar and cook for 45 minutes.
Remove from oven and skim fat from liquid and add the potatoes, submerging them as much as possible and then cover completely with lid, return to oven and cook for 30 minutes and then add cabbage , submerging as much as possible (don't worry if a lot of cabbage sits on top of lamb), cover and return to oven and cook for 20 minutes or until lamb, potato and cabbage are tender.
Set aside for 10 minutes to rest.
Meanwhile to make dukkah, in a small frying pan over medium-high heat, toss sesame, seeds, caraway, coriander, mustard and fennel seeds for 3 minutes or until aromatic.
Transfer to a small food processor or spice grinder with almonds, 1/2 teaspoon of sea salt flakes and 1/2 teaspoon of freshly ground black pepper and pulse to coarsely break up the spices.
Divide lamb shanks and vegetables among shallow bowls and ladle braising liquid over, sprinkle with dukkah and parsley and serve.
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